Help my filling be less moist August 26, 2008 10:49 PMSubscribe
Any ideas on a recipe to make a cream filling for my cookies that will approximate the texture of the filling in Carr's Ginger Lemon Cremes?
The texture is the same as custard creams, and bourbons and for our American friends, Oreos. I'm looking for moist but satisfyingly solid rather than soggy. All I can manage is deliciously lemony but a bit runny.